A Burst of Sunshine: My Fresh Orange Tart

There’s a particular magic that happens when citrus meets pastry. It’s a brightness, a subtle perfume that hints at sunnier days, even when you’re tucked away in a cozy kitchen. I remember the first time I encountered a truly exceptional orange tart. It wasn’t just the sweet, tart burst of the oranges; it was the velvety custard, cradled in a crisp, buttery shell, that truly captured my imagination. It felt like capturing a little bit of pure joy in every slice. This particular recipe, with its delicately simmered orange slices and a silken homemade custard, evokes that very same feeling for me – a delightful dance of textures and a vibrant, unforgettable flavor.

Recipe Overview

• Prep Time: 1 hour 20 minutes (This time does not include the 20 minutes needed for the dough to chill, nor the time for the pastry to cool, or for the finished custard to cool completely.)
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes (Excluding chilling and cooling times)
• Servings: 8
• Yield: 1 oblong tart
• Dietary Type: Vegetarian

Ingredients

For the Orange Slices:

• 2 small oranges, thin-skinned, washed
• 1 ¼ cups water
• ½ cup granulated sugar

For the Pastry Crust:

• ½ cup all-purpose flour
• ⅓ cup unsalted butter, diced and chilled
• ½ cup superfine sugar, divided

For the Vanilla Custard Filling:

• 2 eggs
• 2 egg yolks
• 2 cups whole milk
• 4 tablespoons cornstarch
• 1 teaspoon pure vanilla extract

Equipment Needed

• Saucepan
• Mixing bowls
• Whisk
• Rolling pin
• 14″ by 4 ½” oblong, loose-bottomed tart pan
• Parchment paper
• Baking sheet
• Pastry weights (or dry beans)
• Wire rack
• Oven

Instructions

1. Prepare the Candied Oranges: Begin by slicing your small oranges thinly. In a saucepan, combine the 1 ¼ cups of water and the ½ cup of granulated sugar. Heat this mixture, stirring gently until the sugar has completely dissolved. Once dissolved, carefully add the thinly sliced oranges to the syrupy liquid. Reduce the heat to low and allow the oranges to simmer for 30 minutes. This gentle simmer will soften the orange slices and infuse them with a beautiful sweetness.
2. Drain and Dry the Oranges: After 30 minutes of simmering, carefully remove the orange slices from the syrup using a slotted spoon. Place them in a single layer on a sheet of parchment paper to cool and dry slightly. Set these aside for later assembly.
3. Make the Tart Dough: In a mixing bowl, place the ½ cup of all-purpose flour. Add the diced, chilled unsalted butter. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This technique ensures a tender, flaky crust.
4. Sweeten the Dough: Stir in ¼ cup of the superfine sugar into the flour and butter mixture, combining it well.
5. Bind the Dough: In a separate small container, whisk the whole egg until it’s lightly beaten. Add this egg to the flour and butter mixture. Stir until the ingredients begin to come together and start forming a dough.
6. Knead and Chill the Dough: With lightly floured hands, gently bring the mixture together to form a cohesive dough. Knead it briefly – just enough to ensure it’s well combined. Wrap the dough in plastic wrap and chill it in the refrigerator for 20 minutes. This resting period is crucial for gluten relaxation, making the dough easier to roll and preventing shrinkage during baking.
7. Preheat the Oven and Prepare Baking Sheet: While the dough chills, preheat your oven to 375°F (190°C). Place a heavy baking pan in the oven as it preheats. This hot pan will help ensure a crisp bottom crust.
8. Line the Tart Pan: On a lightly floured surface, roll out the chilled dough to a size that will fit your 14″ by 4 ½” oblong, loose-bottomed tart pan. Carefully use the dough to line the tart pan, pressing it gently into the sides. Trim any excess dough.
9. Blind Bake the Crust: Chill the lined tart pan for another 20 minutes. This second chill is vital for a crispier crust. Once chilled, line the pastry with parchment paper and fill it with pastry weights or dry beans. This is called blind baking and prevents the crust from puffing up.
10. Initial Bake: Carefully place the lined tart pan on the preheated baking pan in the oven. Bake for 20 minutes.
11. Second Bake (Without Weights): After 20 minutes, remove the parchment paper and the pastry weights. Return the tart shell to the oven for another 5 minutes, or until the base is baked and crisp.
12. Cool the Crust: Leave the baked tart shell in the pan and place it on a wire rack to cool. It’s important that the crust is completely cool before adding the custard.
13. Prepare the Custard Base: In a saucepan, heat the 2 cups of whole milk until it is almost boiling. You’ll see steam and small bubbles forming around the edges.
14. Whisk the Yolks and Sweetener: In a mixing bowl, beat the 2 eggs and 2 egg yolks together. Add the remaining ¼ cup of superfine sugar, the 4 tablespoons of cornstarch, and the 1 teaspoon of pure vanilla extract. Whisk these ingredients together until smooth.
15. Temper the Egg Mixture: Gradually add 2 to 3 tablespoons of the hot milk to the egg yolk mixture, whisking constantly. This process, called tempering, gently raises the temperature of the eggs without cooking them into scrambled eggs.
16. Combine and Cook the Custard: Now, pour the rest of the hot milk into the tempered egg mixture in a steady stream, stirring continuously.
17. Thicken the Custard: Return the entire mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard has thickened. This will take a few minutes.
18. Cool the Custard: Remove the thickened custard from the heat and cool it thoroughly, stirring occasionally. Stirring is important to prevent a skin from forming over the surface of the custard.
19. Assemble the Tart: Once the custard is completely cold, spoon it into the cooled pastry shell. Ensure the surface of the custard is level.
20. Decorate with Oranges: Finally, arrange the cooled, simmered orange slices on top of the custard in a visually appealing pattern.

Expert Tips & Tricks

• Citrus Selection is Key: For the best flavor and texture in your candied oranges, opt for thin-skinned varieties like Valencia or Navel. Wash them thoroughly as you’ll be using the peel.
• Butter for Flakiness: Ensure your butter is truly chilled and diced small when making the tart dough. Cold butter creates steam pockets during baking, resulting in a wonderfully flaky crust. Don’t overwork the dough; a light touch is best.
• Custard Consistency: The cornstarch is your friend for achieving a smooth, thick custard. If it seems too thin after cooking, you can return it to the heat for another minute or two, stirring constantly, but be careful not to scorch it.
• Perfectly Candied Oranges: Simmering the orange slices for the specified 30 minutes is crucial. They should be tender but not mushy. If they look like they’re breaking down too much, reduce the heat further.
• A Smooth Finish: To ensure a perfectly smooth custard surface before arranging the oranges, you can press a piece of plastic wrap directly onto the surface of the custard as it cools. This will prevent skin formation and give you a flawless canvas.

Serving & Storage Suggestions

This Fresh Orange Tart is best served chilled or at room temperature. For a delightful presentation, dust lightly with powdered sugar or garnish with a sprig of fresh mint. It makes a beautiful centerpiece for any dessert table.

Storage: Leftover tart can be stored, covered, in the refrigerator for up to 2-3 days. Due to the fresh custard filling, it’s not recommended for freezing. If serving chilled tart leftovers, allow it to sit at room temperature for about 15-20 minutes to take the chill off the custard, making it more pleasing to the palate.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	279.1 kcal
Calories from Fat		37%
Total Fat	11.4 g	17%
Saturated Fat	6.6 g	32%
Cholesterol	100 mg	33%
Sodium	37.3 mg	1%
Total Carbohydrate	40.4 g	13%
Dietary Fiber	0.8 g	3%
Sugars	30.6 g	122%
Protein	4.5 g	8%

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

• Citrus Swap: While oranges are classic, you could experiment with thinly sliced mandarins or even grapefruit for a different citrus profile. Adjust sugar in the simmering liquid if using a more tart fruit.
• Crust Alternative: For a gluten-free option, a pre-made gluten-free tart shell could be used, though the texture may differ from a homemade butter crust.
• Dairy-Free Custard: While this recipe relies on whole milk for its richness, you could attempt a dairy-free version using a full-fat coconut milk or a good quality unsweetened plant-based milk. The texture might be slightly different.

FAQs

Q: Can I use regular oranges instead of thin-skinned ones?
A: Yes, you can, but be prepared to remove the pith and seeds more meticulously, as the pith can impart a bitterness. Thin-skinned oranges are generally preferred for their delicate flavor and texture when candied.

Q: My custard didn’t thicken properly. What went wrong?
A: Ensure you used the correct amount of cornstarch and cooked it long enough over medium heat, stirring constantly. Make sure the milk was heated sufficiently before tempering the eggs.

Q: How long does the candied orange syrup last?
A: The syrup can be stored in an airtight container in the refrigerator for up to a week. It’s delicious drizzled over yogurt or pancakes.

Q: Can I make the tart dough ahead of time?
A: Yes, the tart dough can be made up to 2 days in advance and stored, wrapped tightly in plastic wrap, in the refrigerator.

Q: Is it essential to blind bake the crust?
A: Absolutely! Blind baking ensures that the pastry has a perfectly crisp and fully baked bottom, preventing a soggy base once the custard is added.

A Taste of Pure Delight

This Fresh Orange Tart is more than just a dessert; it’s an experience. It’s the kind of treat that brings a smile to your face with its vibrant flavors and elegant presentation. The tender, slightly chewy candied oranges nestled in the cool, creamy custard, all embraced by a crisp pastry shell, create a harmonious symphony of tastes and textures. I encourage you to try this recipe, to savor each bite, and perhaps, to create your own cherished memories around this sun-kissed creation. Enjoy!